Memphis Style Pulled Pork Sandwich

Memphis Style Barbecue is mostly made using pork, usually ribs and shoulders, though many Memphis restaurants still serve beef and chicken. This style of barbecue is traditionally cooked low and slow with a “dry” rub. Memphis style traces its roots to the early 20th century when smoked ribs and pork sandwiches were on the uprise of lunch delicacies and filling late night treats. At this time Memphis was in an economic boom drawing thousands of people from the neighboring countryside to try their luck in the big city.

Memphis style pulled pork sandwich:

Ingredients for the rub:

• 2 tablespoons paprika
• 1 tablespoon salt
• 1 tablespoon onion powder
• 2 teaspoons black pepper
• 1 1/2 teaspoons cayenne pepper

Ingredients for the finishing sauce:

• 2 cups ketchup
• 2 cups onion (chopped)
• 1 cup red wine vinegar
• 2 cloves garlic (minced)
• 1/4 cup yellow mustard
• 1/4 cup brown sugar
• 1/2 teaspoon Louisiana hot sauce

Directions:

1. In a medium mixing bowl, combine rub ingredients into a paste. Coat pork shoulder with rub, cover with plastic wrap and refrigerate 1 hour
2. Preheat smoker and prepare for an 8-hour smoke. Keep the temperature low, or between 200 and 225 F. Smoke pork shoulder for about 8 hours or until internal temperatures reach 205
3. Once the pork is cooked, remove from the smoker. Wrap tightly in foil and allow to sit for an hour. While pork is resting, prepare finishing sauce. Blend together everything except the ketchup
4. Pour into a saucepan and add the ketchup. Simmer over low heat for 15 minutes. Remove from heat and set aside
5. Unwrap pork butt and shred. Combine pork with 1/3 of the table sauce. Keep warm and serve on white bread buns with remaining sauce on the side, Top with coleslaw

Memphis Style Pulled Pork Sandwich

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Memphis Style Barbecue is mostly made using pork, usually ribs and shoulders, though many Memphis restaurants still serve beef and chicken. This style of barbecue is traditionally cooked low and slow with a “dry” rub. Memphis style traces its roots to the early 20th century when smoked ribs and pork sandwiches were on the uprise of lunch delicacies and filling late night treats. At this time Memphis was in an economic boom drawing thousands of people from the neighboring countryside to try their luck in the big city.

• Author: Dallas Hahn
• Prep Time: 5 Minutes
• Cook Time: 3 Hours at 225*, 3-4 Hours at 250*
• Total Time: 6-7 hours
• Yield: 8 Servings 1x
• Category: Pork
• Method: Smoked
• Cuisine: BBQ

Ingredients

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Ingredients for the rub:

• 2 tablespoons paprika
• 1 tablespoon salt
• 1 tablespoon onion powder
• 2 teaspoons black pepper
• 1 1/2 teaspoons cayenne pepper

Ingredients for the finishing sauce:

• 2 cups ketchup
• 2 cups onion (chopped)
• 1 cup red wine vinegar
• 2 cloves garlic (minced)
• 1/4 cup yellow mustard
• 1/4 cup brown sugar
• 1/2 teaspoon Louisiana hot sauce

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Instructions

1. In a medium mixing bowl, combine rub ingredients into a paste. Coat pork shoulder with rub, cover with plastic wrap and refrigerate 1 hour
2. Preheat smoker and prepare for an 8-hour smoke. Keep the temperature low, or between 200 and 225 F. Smoke pork shoulder for about 8 hours or until internal temperatures reach 205
3. Once the pork is cooked, remove from the smoker. Wrap tightly in foil and allow to sit for an hour. While pork is resting, prepare finishing sauce. Blend together everything except the ketchup
4. Pour into a saucepan and add the ketchup. Simmer over low heat for 15 minutes. Remove from heat and set aside
5. Unwrap pork butt and shred. Combine pork with 1/3 of the table sauce. Keep warm and serve on white bread buns with remaining sauce on the side, Top with coleslaw